Ham Mousse in Sherry Aspic
Submitted by melted
Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.
YIELD
8 servingsPREP
60 minCOOK
30 minREADY
17 hrsThis is old-school French entertaining at its most impressive. A silky ham mousse set inside a shimmering sherry aspic, unmolded onto a chilled platter and garnished with chopped aspic, black truffles, and parsley. It’s the kind of dish that stopped conversation at 1960s dinner parties, and it still turns heads today.
The aspic is clarified using an egg white and crushed shell, a classic technique called a raft. The proteins in the egg white attract impurities as they cook, leaving behind a broth so clear you can read through it. Strain through double cheesecloth and you get an aspic that sets like stained glass.
The mousse itself is built on ground ham simmered with chicken broth, scallions, tomato paste, and sherry-softened gelatin. A pinch of nutmeg rounds out the savory, smoky ham flavor. Whipped cream folded in at the end gives it that airy, spoonable texture that separates mousse from paté.
Patience is the main ingredient here. The aspic needs 3 hours to set in the mold. The mousse needs 10 hours over an ice bath to partially set before pouring. Another 3 hours to firm completely. This is a two-day project, best started the day before your event.
Chef Tips
- Rinse the mold with cold water before adding aspic. This prevents sticking and makes unmolding dramatically easier.
- Don’t let the aspic fully set before pouring the first layer. You want it semi-liquid, just thick enough to coat the mold.
- Decorative truffle and egg white shapes pressed into the aspic layer become visible through the clear jelly for a stunning presentation.
- Dip the mold briefly in warm water before inverting to release cleanly.
Variations
- Chicken mousse: Replace ground ham with poached, finely ground chicken breast for a lighter, more delicate version.
- Port aspic: Swap sherry for ruby port for a deeper, fruitier aspic with a rosy tint.
- Individual molds: Use ramekins or dariole molds for single-serving portions that skip the dramatic unmolding.
Ingredients
Directions
In a large saucepan, combine the broth, onion, egg white, and crushed shell and simmer the mixture for 10 minutes.
Let mixture stand for 20 minutes, then strain through a sieve lined with a double thickness of cheesecloth.
In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes.
Heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth.
Let the aspic cool, but do not let it set up.
Rinse a 2-qt. mold with cold water, cover the bottom with a thin layer of the semi-liquid aspic.
Chill for 3 hours or until it is firm.
Pour the remaining aspic into a shallow baking pan and chill it.
Cut the hard cooked egg white and truffles into decorative shapes.
Garnish the edges of the bottom of the mold with these.
In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved.
In a saucepan, cook the scallion in the butter over moderate heat, stirring, until softened.
Do not brown the onion.
Stir in the broth, tomato paste, and gelatin mixture, and simmer, stirring, for 1 minute.
Remove the pan from the heat and stir in the ham.
Season the mixture with nutmeg, salt, and pepper, and let it cool.
In a small bowl, beat the cream to stiff peaks and fold it into the ham mousse.
Chill, set over a bowl of ice water, stirring occasionally, for 10 hours or until it begins to set.
Pour the mousse into the mold, spreading it evenly, and chill it, covered for 3 hours or until set.
Unmold the mousse onto a chilled platter and garnish with the remaining chilled aspic, chopped, and parsley.
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